Made with avocado and mango, this grilled chicken garden salad is my go to quick and easy (and delicious) recipe for a cookout.
Prep Time 10minutes
Cook Time 20minutes
Marinating Time 30minutes
Total Time 1hour
1 glass bowl for marinating
1 small bowl or jar for the dressing
1 Salad bowl
1cupherb & garlic chicken marinade, or Italian dressing
4boneless skinless chicken breasts
¼cupextra virgin olive oil
8cupmixed spring greens
1papaya or mangopeeled and diced
1avocadopeeled and cubed
1red bell pepperdiced
Pour ¾ cup of marinade over the chicken breasts and marinate in the refrigerator for 30 minutes.
Meanwhile, toast the cashews by cooking them in a non-stick skillet, over medium-high heat, shaking the pan for 2-3 minutes. Set aside.
Make the dressing by combining the remaining marinade and olive oil in a small bowl. Whisk to blend.
Grill the chicken 5 - 7 minutes on each side, or until cooked through.
When the chicken has finished cooking, slice it into strips.
Place greens, papaya, avocado, red pepper and toasted cashews in a large bowl.
Drizzle the dressing over salad and toss.
Top with grilled chicken and serve immediately.
If you don't want to grill the chicken, you can broil it on a baking sheet for 10 to 15 minutes. Flip it once so both sides are evenly cooked. Or cook in a griddle pan over medium-high heat on the stove.